Fresh Milk Cheese Research Articles

Physicochemical and rheological characteristics of Crescenza cheese made with 40% of recombined milk during manufacture and storage

The impact of using recombined milk (RM) at 40% compared with 100% fresh milk (FM) was studied in the manufacture and storage of Crescenza cheese. In cheesemaking, no relevant technological differences were detected between FM and RM cheeses, although use of the latter resulted in a slightly more yellowish colour than FM cheeses. During shelf life, RM cheeses showed significantly lower amounts of expressible serum than FM cheeses. Rheological analysis and the hydrolysis of the main proteins followed a similar trend over time. However, glycated proteins were only detected in RM cheeses. Low‐field 1H T2 nuclear magnetic resonance analysis showed a reduction of relaxation times in RM cheeses during storage.

Innovative Approach on the Method of Producing Fresh Milk Cheese

The method of making fresh milk cheese with the use of alternative methods of milk preservation - the use of enzyme preparations with high basidial fungi is examined in the article. Milk coagulation activity of enzyme preparations derived from high basidial fungi - producers of protein milk action Hirschioporus laricinus (Karst.) Ryv. and Irpex lacteus was established by the Method Kawai, Mukai. It was established that the highest milk coagulation activity have enzyme preparations with strains A&Don&02 and P&04. It was defined that the concentration of calcium chloride solution needed as a catalyst for the process of milk coagulation. The new method of obtaining fresh milk cheese using enzyme.

The role of homogenization in the manufacture of halloumi and mozzarella cheese from recombined milk*

When halloumi and mozzarella cheese are made from normal recombined milk, neither product exhibits the characteristic stretch and melt behaviour of the fresh milk cheeses. The present study demonstrates that this problem may be overcome either by using low homogenization pressures to prepare the recombined milk or by coating the fat in the recombined milk emulsion with phospholipid and homogenizing at the usual pressure. The influence of homogenization of milk on the properties of the cheese is discussed in terms of a polymer network model.

Free fatty acids and quality of Domiati cheese made from dried milks as affected by added lipase

Domiati cheese was made from skimmed or whole dried milk with and without an added lipase preparation (Italase). Dried milk cheeses differed from fresh milk cheese in showing less flavour intensity and lower levels of free fatty acids with chain lengths of C 2 to C 18 . Treatment of reconstituted milk with Italase, at a level of 0·02%, enhanced the formation of free fatty acids and this was associated with an improvement in cheese flavour. Thus the levels of free fatty acids and flavour intensities of dried milk cheeses with added lipase approached or even exceeded those of fresh milk cheese of the same pickling period.

Chemical changes during the ripening of Domiati cheese made from dried milk

The ripening of Domiati cheese made from fresh and dried milk was investigated. Nitrogen fractions were determined, the proteinaceous fraction of cheese was analysed on Sephadex G-100 and the free fatty acids were determined by gas-liquid chromatography. The nitrogen fractions from fresh milk cheese had higher nitrogen concentrations than those from cheese made from dried milk. The elution pattern of the proteinaceous fractions and the pattern of free fatty acids of fresh and dried milk cheese were similar. However, the small molecular weight N fractions and the concentration of free fatty acids were higher in the former cheese than the latter.